Relationship between matrix foaming potential, beer composition, and foam stability.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024149" target="_blank" >RIV/60461373:22330/10:00024149 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Relationship between matrix foaming potential, beer composition, and foam stability.
Original language description
Qualitative research with Czech beer customers was the starting point for this investigation of beer foam quality. We observed that customers start to pay attention to foam no earlier than when ?bald patches? begin to appear on the surface of the beer. This foam stability trait was observed toward the end of foam collapse. In contrast, foam stability measured by common quality control methods such as NIBEM conventionally measure foam stability during the first stages of foam collapse. To evaluate the rate of appearance of bald patches on beer, we have developed a method that predicts foam stability during the later stages of collapse, in order to reflect Czech customers? expectations for foam quality. This alternative foam analysis method directly produces foam from degassed beer and evaluates its quality to determine the matrix foaming potential measurement. Foam stability is a compromise between foam-positive and -negative beer components. Traditionally accepted foam components such
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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